Buddy's chicken fajitas | Jamie Oliver recipes (2024)

FAQs

When cooking fajitas do you cook meat or veggies first? ›

This recipe promises to be a one-pan dinner, but to ensure that the chicken's juices don't steam the vegetables — making them soggy — cook the vegetables first. Transfer them to a plate or cutting board, then cook the chicken in the same pan before bringing things together.

Fajitas start with the meat: You'll need 1/4 pound of boneless, skinless chicken breast, chicken cutlets or skirt steak for each person. If you're using chicken breasts, pound them until they're about 1/2 inch thick; if you're using skirt steak, cut each steak in half so that it fits easily in your skillet.

Fajitas meats are usually marinated, grilled, cut into strips, and sauteed with onions, peppers, and seasoning.

Skirt steak is the traditional cut used for fajitas. It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less. Either will be a good choice.

Just to be safe I alway go with the 1/2lb per person.

To feed about twenty people with three pieces each (thighs, legs, and wings), you would need a total of 60 chicken pieces (20 people * 3 pieces each). Typically, a whole chicken can be divided into 8 pieces (2 thighs, 2 legs, and 4 wings).

Re: NBR: How much fajita meat for 15-20 people? I'd say half a pound a person. People tend to eat a little bigger at family events and if you family is like mine, you'll probably have some big eaters.

Sorry, but fajita sizzle isn't real. TikTokers have discovered restaurants just add water or a sauce to make it appear like the dish is cooking. A viral TikTok showed a restaurant worker pouring water onto a dish to make it steam and sizzle.

Onions are an essential ingredient in many Mexican dishes, and when it comes to making mouthwatering fajitas, they play a starring role.

Can you put onions in fajitas? ›

Here's what you'll need: Sweet bell peppers – I love to use a mix of colors. Red, yellow, green, and orange peppers (even though they're not pictured) would be great. Red onion – For bold purple color and savory flavor.

Meat first, then vegetables – If you want meat or seafood in your stir fry, cook it first then scoop it out onto a separate plate before cooking the vegetables. You'll add the meat back in at the end. 5. Don't crowd the pan – If you have too much in your pan, the vegetables will steam instead of staying crisp.

Ground beef cooks at a slower speed compared to peppers, taking up to an hour in the oven. Peppers generally roast in 30 to 40 minutes. By precooking the meat, you won't have to worry about time variances resulting in either raw meat or overcooked peppers.

Chicken generally takes longer to cook than vegetables, so starting the stir-frying process by frying off your chicken first is the way to go. To prevent it from getting dry, remove it from the pan once it's brown before cooking the vegetables.